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  • Pork Belly with Apples and Dill
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    By Andreas Viestad

    Pork Belly with Apples and Dill

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    Think of it as Norwegian-style porchetta. On our show from Brumunddal we visited a pig-farm, where the kind hostess, Ingerine Amundsen, cooked lovely Italian-inspired food with local ingredients. I wanted to show how the same ingredients – plus unripe apples from the garden – could be used to make a dish that was just as good, but with Norwegian flavors.

    Serves 6

    PREPARATION:

    • 1 Rub pork belly with 2-3 teaspoons salt. Place on a deep plate, wrap with plastic foil and refrigerate overnight.
    • 2 Preheat oven to 400 F/ 200 C.
    • 3 Combine dill, fennel, fennel seeds, caraway, minced meat and 1 teaspoon salt. Grate the yellow apple and mix with meat mixture.
    • 4 Take out the pork belly. Place the meat mixture in one cylinder the middle, wrap the pork belly around it, and tie it up with string. Place the meat in a large oven-proof dish. After 15 minutes, reduce heat to 300 F/ 150 C. Bake for 1 1/2 hour.
    • 5 Juice the unripe apple.
    • 5 Add the root vegetables and potatoes, and half the juiced apple (or apple cider vinegar) to the oven-proof dish. Season with salt and pepper. Increase the temperature the 350 F/ 175 C. Bake for 45 minutes, until the vegetables are cooked through. Add more unripe apple juice or vinegar to taste.
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  • Think of it as Norwegian-style porchetta. On our show from Brumunddal we visited a pig-farm, where the kind hostess, Ingerine Amundsen, cooked lovely Italian-inspired food with local ingredients. I wanted to show how the same ingredients – plus unripe apples from the garden – could be used to make a dish that was just as good, but with Norwegian flavors.

    Serves 6

    PREPARATION:

    • 1 Rub pork belly with 2-3 teaspoons salt. Place on a deep plate, wrap with plastic foil and refrigerate overnight.
    • 2 Preheat oven to 400 F/ 200 C.
    • 3 Combine dill, fennel, fennel seeds, caraway, minced meat and 1 teaspoon salt. Grate the yellow apple and mix with meat mixture.
    • 4 Take out the pork belly. Place the meat mixture in one cylinder the middle, wrap the pork belly around it, and tie it up with string. Place the meat in a large oven-proof dish. After 15 minutes, reduce heat to 300 F/ 150 C. Bake for 1 1/2 hour.
    • 5 Juice the unripe apple.
    • 5 Add the root vegetables and potatoes, and half the juiced apple (or apple cider vinegar) to the oven-proof dish. Season with salt and pepper. Increase the temperature the 350 F/ 175 C. Bake for 45 minutes, until the vegetables are cooked through. Add more unripe apple juice or vinegar to taste.
    Print Friendly
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